what spice(s) can you use on almost anything (red wine, tuna, paprika)

[nickerman]

besides salt and pepper. Or do all spices have to be considered in context of what other spices are being used on a particular dish?

[elnina]

In the US sugar is used on almost everything, even savory dishes ...

[writerwife]

I use a lot of garlic powder.

[Jkgourmet]

I agree garlic powder. Or onion powder for a lighter taste. (Tip: next time you have Mac and cheese, add a little onion powder.)

[Robinwomb]

I use ground black pepper on a lot of stuff, and dried basil, as well as garlic powder. Cinnamon is another one that can be used for savory or sweet dishes. I love it in chili, or even sprinkled on sauteed leafy greens as well as hot cereal, on toast, over fruits...

[gouligann]

These are my two main spices: Garlic powder and Lowry's Seasoned Salt.

I also use Montreal Steak spice on a lot of different meats, in scalloped potatoes, and in casseroles.

[PinayTamara]

Rosemary! We call it romero in Philippines just like Spanish word, it goes great with everything! Little minty so good for entrees or our panghimagas witch is like what you call dessert but big variety in PI.

[Naturen]

For me, I think each entrée is unique and always has the salt or some kind of pepper (i.e., cayenne, fresh Serrano, etc.) in it but the spices and herbs have to vary.

Tonight for example, I decided to use a fresh parsley, fresh basil and dried thyme blend and deliberately left out the fresh oregano. I decided that a touch of paprika would enhance the flavor and color so that was also used.

[arctic_gardener]

Originally Posted by elnina

In the US sugar is used on almost everything, even savory dishes ...

This is true and most unfortunate. Sugar, unless used properly, absolutely ruins a dish. Jarred pasta sauce is my pet peeve. I do not want to eat my spaghetti with what tastes like tomato-flavored applesauce.

[Naturen]

Originally Posted by arctic_gardener

This is true and most unfortunate. Sugar, unless used properly, absolutely ruins a dish. Jarred pasta sauce is my pet peeve. I do not want to eat my spaghetti with what tastes like tomato-flavored applesauce.

Add some red wine - it cuts through the sweetness.